Frozen Waldorf Salad

1. 1

   Drain pineapple, reserving the juice.

2. 2

   Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt.

3. 3

   Cook, stirring constantly, over medium-low heat until slightly thickened.

4. 4

   Remove from the heat; cool.

5. 5

   Stir in pineapple, celery, apples and pecans.

6. 6

   Fold in whipped cream.

7. 7

   Pour into a 9-inch square pan.

8. 8

   Cover and freeze until firm.

9. 9

   Let stand at room temperature for about 15 minutes before cutting.

10. 10

    Serve on lettuce-lined plates, if desired.

11. 11

    Yield:

12. 12

    12 servings.

No additional tips available.